Warm Apple and Fig Empanada Shells

We took a recipe that is typically enjoyed in a deep fried empanada and stuffed into a baked puff pastry shell and added rehydrated dried fig, a good source of potassium, which helps control blood pressure. Makes about 12 pastry cups.

<b>Ingredients</b><br><br> • 2-10 Ounce packages puff pastry shells (located in frozen aisle)<br> • 1 Egg + 1 tablespoon water<br> • Sugar for sprinkling<br> • 1 Tablespoon butter<br> • 2-3 Firm apples (Granny Smith or Fuji), peeled, cored and cut into small chunks<br> • 2 Tablespoons sugar<br> • 1 Tablespoon brown sugar<br> • 2 Teaspoons ground cinnamon<br> • Pinch of ground cloves (optional)<br> • Pinch of ground nutmeg (optional)<br> • 1 Tablespoon corn starch<br> • Pinch of salt<br> • 2 Tablespoons dulce de leche (optional-located in  International aisle)<br> • ½ Cup fig, coarsely chopped (optional)

<b>Step 1</b> Preheat oven to 400 degrees and begin preparing your ingredients by chopping the apples.  

<b>Step 2</b> Prepare pastry cups according to directions.  Brush tops only with an egg wash (1 egg with 1 tablespoon water).  

<b>Step 3</b> In a medium saucepan, place apples, butter, sugar, brown sugar, salt, cloves, nutmeg and cinnamon. Stir over medium heat until apples are fork tender. About 10-15 minutes.  

<b>Step 4</b> In a small separate bowl, mix a tablespoon lemon juice into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken.  

<b>Step 5</b> Remove from heat and stir in figs and dulce de leche until well combined.  

<b>Step 6</b> After pastry puffs have cooled for 5 minutes, remove tops and fill with apple mixture.

<b>Step 7</b> These are best eaten warm.  Apple mixture is also good over pancakes, waffles or ice cream.